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Longganisa de Cebu, like any other variety of longganisa in different regions of the Philippines has its own distinct taste. This has been one of the long-time methods of preserving meat like hamon, tapa, tocino and etc.
Longganisa has already proven its presence and demand in the market. It has grown to be a very stable business in the Philippines for a number of decades now.
Try it now! This could be your chance to have a small business of your own.
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Ingredients:
Pork Shoulder (Kasim), ground (lean 70%, fat 30%) 1 kg
CURING MIXTURE
Water, chilled 2 Tbsp
Curing Salt (Prague Powder) or Pink Salt 1/2 tsp
Salt, iodized 2 tsp
Vitamin-C Powder 1/8 tsp
OTHER Ingredients
Sugar, white refined 3/4 Cup
Spanish Paprika 2 tsp
Cayenne Pepper, ground 2 tsp
Black Pepper, ground 2 tsp
Pineapple Juice 2 Tbsp
Garlic, finely mined 3 Tbsp
Meat Enhancer 10 gms
Anisado Wine 2 Tbsp
Cornstarch 3 Tbsp
Hog Casing 14 ft approx.
Thread, No. 20 15 ft approx.
OPTIONAL
Water 1 Tbsp
Food Color, Red 1/16 tsp approx.
NOTE:
Curing time is approximately 8 hrs at room temp. or approx. 10 hrs inside the refrigerator.
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For business proposal or collaborations, feel free to message us through this email: ct.oregano@gmail.com
Videography | Editing | Animation | by Jerry Oregano - / mediagraphicsresources
#chorizo #chorizodecebu #longganisa